Pot Roast

• 1 beef top or bottom round roast (1 lb.), trimmed of all fat
• 3/4 c. water
• 1 c. (14 1/2 oz.) tomatoes (with juices), finely chopped
• 1/4 tsp. dried thyme
• 4 black peppercorns
• 1 small bay leaf
• 1 lb. baby carrots
• 12 oz. new potatoes, halved or quartered
• 2 stalks celery, cut into 1-inch pieces
• 1/2 medium onion, sliced
• 1 Tbsp. minced fresh parsley

1. Broil beef 4 inches from heat for 4 minutes on each side until browned.
2. Drain beef, pat with paper towels.
3. Spray large deep skillet with nonstick spray.
4. Place the beef, water, tomatoes (with juices), thyme, peppercorns and bay leaf in skillet.
5. Bring to boil, then reduce heat.
6. Cover; simmer for 2 hours.
7. Add carrots, potatoes, celery and onions.
8. Cover; simmer over low heat 45 to 60 minutes more or until beef and vegetables are tender, adding more water if needed as liquid evaporates.

beef, water, tomatoes, thyme, black peppercorns, bay leaf, baby carrots, new potatoes, stalks celery, onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972216 (may not work)